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Feature: Enzymes
Feature title: Enzymes in bread making: Economic relevance, markets and future perspectives

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 Enzymes Feature Feature Enzymes

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Be a part of the

4TH ANNUAL IAOM

EURASIA DISTRICT
Figure 3: ‘Tropicalised wheat’ in Tamil Nadu, India,
CONFERENCE & EXPO
close to the equator. Coconut and wheat growing in
the same ecosystem (Nagarajan, 2006)
September 23-25, 2009
International Industrial Academy
general, to an estimated cost of almost
existing enzymes Moscow, Russian Federation

Enzymes in breadmaking:
and enzyme
US$300 million by 2011.
combinations are
In the same period, the total market for
constantly being
food enzymes is expected to grow at a rate
improved, creat-
of almost six percent to about US$1.2 billion.
ing a wider field of
Economic relevance, markets, and future perspectives This growth is supported by the per-
ception that enzymes are a natural way
use and increas-
ing demand. The
to improve efficiency and quality and that
most efficient
by Lutz Popper, Head of Research and Development, chemicals can be replaced, avoiding labelling
driving force for
Mühlenchemie GmbH & Co KG, Ahrensburg, Germany or omitting ‘e numbers’. Declining prices due
growth still will be
to competition of supply and consolidation of
innovation.

G
the food industry, provide additional impetus.
lobal population favourable regions of this Three markets
Most of the new enzymes will be pro-
growth is a planet. Promising steps have been select-
duced with genetically modified organisms,
challenge for the have already been taken ed to visualise
suppliers of staple food. (see Figure 3).
and some of the enzymes will even be
‘protein engineered’, that is, their original
the development
of the bakery
What’s in Store?
sequence of amino acids will be modified, enzyme segment,
A projection from 2007 Chemicals can be
to 2050 predicts an average
population growth rate of 0.8
replaced
although there is some market resistance
against enzymes from genetically modified
the US, the EU
and China.
• Technical Program
The development of this
percent from 6.7 billion to
9.3 billion people (see Figure
market affects the whole
organisms.
As in the past years, the properties of
For the US the
average annual
• What’s New Program
food production chain
1). Provided that the per
capita consumption of sta-
including the suppliers of growth rate is
interpolated to
• Unopposed Expo
additives and enzymes.
ple crops remains constant, The current market be 7.2 percent
until 2010 (see
• Annual Meeting
the production of wheat and for bakery enzymes is
rice will have to grow from
Figure 1: Development of the global population (modified
estimated to be about Figure 5), with
revenues of
• Safety Award Program
600 million tonnes each to US$200 million (see Figure
850 million tonnes, and corn from Bühler AG, 2007) 4). Although the share of about US$70
million at the
• Cultural Program
production has to rise from bakery enzyme of the total
currently 850 million tonnes to 1000
millions tons (see Table 1).
These figures do not take into account enzyme market (five percent) will not
the growing demand for biofuel. increase, their consumption will rise with
end of the
period.
To register online visit:
As can be concluded from Figure the increasing demand for enzymes in
2, there is still a long
The
starts from a
EU www.iaom.info/eurasia
Table 1: Staple food crop production and way to go for scien- higher level,
consumption 2007, estimated demand but due to a
tists and economists,
and required production 2050, based on
a population growth of 0.8 percent p.a.
since the produc- smaller growth
of 4.5 percent
Organized by the
tion of wheat in the
Consumed major wheat grow- the market will International Association of Operative Millers
Consumers Production have a volume
as food ing area has been
constant over the of only US$80
and the
Billion Million tons Million tons
Wheat 3.0 600 490
past decade. One million in 2010 International Industrial Academy
approach could be (see Figure 6).
2007

Rice 3.0 600 400 The

to improve wheat’s
Corn 1.0 700 220 tolerance towards Figure 4: Global enzyme market, 2006 expected
Wheat 4.2 845 690 drought, heat and (left) and 2011 (right). Combined growth
figures from Freedonia (2007) and
2050

Rice 4.2 845 563 rain in order to Figure 2: Global wheat production, selected areas rate of the
grow wheat in less (modified from USDA, 2007) Mühlenchemie estimates Chinese mar-
Corn 1.4 986 310

34 | July-august 2009 Grain &feed millinG technoloGy Grain &feed millinG technoloGy PREVIOUS PAGE NEXT PAGE July-august 2009 | 35
 Enzymes Feature Feature Enzymes

dough-strengthening disulfide bridges.

Table 2: Effect of FAE on the Alveogram
In addition, oxidation gelation of pen-
Resting time 28 min Resting time 120 min tosans via feruloyl residues may occur,
increasing the water absorption. An
% P L W P/L le P L W P/L le ldp
undesirable side-effect of the above
0.00 102 100 351 1.02 59.6 81 123 334 0.66 60.3 4.8 oxidases is their action on unsaturated
0.02 101 101 349 1.00 59.9 83 122 329 0.69 59.0 5.6 lipids, which creates an unpleasant off-
flavour.
0.04 106 88 333 1.20 60.4 85 115 324 0.66 58.8 3.2
In particular bakery items from frozen
0.08 100 110 364 0.91 59.1 79 132 325 0.60 58.2 10.6 and sheeted dough, such as croissants, may
0.12 95 113 351 0.84 58.5 74 136 309 0.55 57.2 11.8 be severely affected. Therefore, the use of
0.14 94 126 374 0.75 58.7 71 140 309 0.51 57.9 17.3 glyco-oxidases as a general flour-improving
Figure 8: Bakery Enzymes Market World enzyme is not recommended.
0.16 88 133 359 0.66 57.9 68 149 307 0.46 56.8 14.4
Revenue Forecasts, 2006-2011 Sulfhydryl oxidase (SOX, EC 1.8.3.2)
Figure 5: Bakery Enzymes Market U.S. 0.20 81 130 320 0.62 57.1 63 145 268 0.44 55.6 15.8 specifically oxidizes sulfhydryl groups in
Revenue Forecasts, 2000-2010 (modified from Frost & protein and peptides. Hydrogen peroxide is
Sullivan, 2004) 2007) and on • the volume yield is the main target Temperatures above 200°C, lower final Improving baking properties also formed in this reaction. But in relation
the author’s • coping with varying wheat prop- product humidity and baking powder, in par- Several oxidases have been proposed to the number of oxidized sulfhydryl groups,
data and esti- erties is the major challenge ticular with ammonium bicarbonate, increase and are being used for improving the baking much less hydrogen peroxide is formed by
mates. The • compensation for perform- acrylamide values, whereas yeast fermenta- properties of flour, in particular dough stabil- SOX than by glycoside oxidases.
Asia-Pacific area ance losses of compos- tion reduces them. ity and mechanical tolerance. In baking trials, SOX from S. cerevi-
is expected to ite flours is requested. The decomposition of the precursor The common principle of most oxidases siae showed good potential, in particular in
grow at a similar asparagine by asparaginase, Innovase ASP, applied in baking is their action on mono- or applications involving lamination steps and
rate as the US, is an effective means to reduce the acryla- oligosaccharides or other glycosides, creating prolonged fermentation.
while Africa and
Recent enzyme developments mide formation. The enzyme is active in a a carboxyl group and hydrogen peroxides. Figure 10 shows a comparison of glucose
The enzymes currently being used most pH range of 5-8.5 and at 30-65°C hence in
Latin America’s The hydrogen peroxide then acts as a non- oxidase and SOX in steamed bread baking trials.
widely in the baking industry are – more an optimum range for most baking applica-
growth will be specific oxidant, oxidizing available electron Furthermore, a partial replacement
or less in order of decreasing importance – tions. In crispbread trials Innovase ASP
closer to the donors in dough, including sulfhydryl groups. of ascorbic acid used as a dough stabi-
fungal α-amylase, hemicellulase (comprising reduced acrylamide to less than 25 per-
development of This
pentosanase and xylanase), lipolytic enzymes cent, and in wafers Innovase ASP reduced
the European results in the
(lipase, phospholipase, galactolipase etc.), it to about 10 percent of the original level
market. creation or
glucose oxidase, protease (endo-peptidase), (see Figure 9).
The general protection of 9th – 10th September 2009 - RUMINANTS
intermediate heat-stable α-amylase, and glu- Sutton Bonington Campus
Figure 6: Bakery Enzymes Market Europe. Revenue enzyme require- • Enzymes
coamylase. • Phosphorus
ments and trends
Forecasts, 2001-2011 (modified from Frost & Sullivan,
2005) differ signifi- Recent enzyme developments comprise International Feed requirements of
dairy cows
asparaginase for avoiding acrylamide forma-
Conference
• Practical grazing
cantly between systems
developed and tion, sulfhydryl oxidase as dough strength- • Dairy Heifer survival
emerging mar- ener, feruloyl esterase as rheological tool, for Now in its 43rd year & still going strong • Omega-3 fatty
acids and fertility
kets. Developed improved flavour formation and possible for
markets are improved nutritional value of baked foods This meeting has been held annually PIGS
mainly looking and more specific lipolytic enzymes not since 1967 at the University of
• Minerals
acting on triglycerides for bread and cake Nottingham Sutton Bonington Campus • Tryptophan
for: (School of Biosciences; the best School of requirements
• reduction of applications in recipes including shortening or its kind in the UK). • Feed processing
prices of clas- butter or as egg replacement. The meeting attracts delegates from technology
• Starter piglet
sical enzymes Acrylamide is a potentially carcinogenic all parts of the Feed Industry as well systems
substance found in baked and fried food as University / Research Personnel and • Organic acids in
• new Government personnel. It is an excellent pig diets
enzymes with items. Potato products, wafers, biscuits and Figure 9: Acrylamide reduction by Innovase ASP in example of Technology Transfer.
new func- crispbread are most affected. crispbread and wafers The Programme Committee consists of RAPESEED
tionalities It is formed during the Maillard (carameli- University staff and colleagues from the CO-PRODUCTS

zation) reaction. Animal Feed Industry. • Feeding to

Figure 7: Bakery Enzymes Market China
Revenue Forecasts, 2003-2013 (modified from Frost &
ket is stronger with an average of 9.5
percent until 2013 (see Figure 7), but
the starting point is also much lower,
the revenues being only 13 percent of
those in Europe (2003).
Figure 8 summarises the world bakery
enzyme market in 2006 and projected
to 2011, based on market research data
(Frost & Sullivan, 2004, 2005, Fredonia,
• enzymes for ruminants
replacement At present there are no defined limits Between 16 and 18 invited papers are • Feeding to pigs
for acrylamide in food, but national ‘warning chosen relevant to both the science Commodity trends
of chemicals and the practice of Animal Nutrition
• enzymes thresholds’ exist. presented by recognised authorities from
GENERAL PAPERS
Sullivan, 2007) for increas- The amino acid aspargine is the key factor Europe but also worldwide.
• Oxidative stress
ing the shelf- in acrylamide formation. and animal
What can conference delegates expect? performance
life of baked In a Swedish study (Holmgren, 2007), • Mycotoxins &
adding aspargine-increased acrylamide from Topical subjects | Speakers of the highest
goods with soft crumb mycotoxin binders
quality | Interactive atmosphere allowing • Assessment of
• segregation of enzymes from 80ppb to as much as 6000ppb. It forms most- excellent liaison between delegates & nutritive value of
conventional and genetically ly in the crust (99 percent), which indicates speakers | NEW en suite bedrooms | Free feeds
24/7 Internet access | Extremely well- • Potential
modified micro-organisms an influence of temperature and/or humidity. applications of GM
stocked Library | State-of-the-Art Conference
In emerging markets: technology
Centre | Bar / Social complex | Brand new • Legislation on
Darker products have higher Figure 10: Comparison of glucose oxidase and Sports Hall with multi-gym, etc
• classical enzymes are used environmental
acrylamide values. sulfhydryl oxidase in steamed bread. Wheat flour: impact
• bread prices are regulated in DNS/CWRS; basic treatment: 40 ppm ascorbic acid Details may be found at: • Impacts of climate
some areas, not allowing for The addition of sugars or their enzymatic change on livestock
(AAc); over-proofed samples only www.nottingham.ac.uk/feedconf/ systems
ingredients adding to costs removal has no effect on acrylamide.

36 | July-august 2009 Grain &feed millinG technoloGy Grain &feed millinG technoloGy PREVIOUS PAGE NEXT PAGE July-august 2009 | 37

NottinghamFeedConf09.indd 1 27/02/2009 14:39

 Enzymes Feature

Figure 11: Effect of sulfhydryl oxidase on crumb
colour of steamed bread. Wheat flour: DNS/
CWRS; normal proof
Figure 12: Effect of ferulic acid esterase from
Streptomyces sh10 on the extensibility in the
Alveogram
Figure 13: Potential reasons for future
growth of the bakery enzyme market
liser was possible. Steamed bread with and arabinoxylan (Hoseney and Faubion,
reduced ascorbic acid had a brighter 1981) and/or to break-down the pen-
crumb colour (see Figure 11). The reason tosan gel, resulting in the release of
for this effect is not yet known. In but- water from the gel, which is then avail-
ter croissants made from frozen dough, able for gluten hydration and softening.
no formation of off-flavour was noted, The enzyme also reduces the viscosity
while GOX-treated samples developed a of flour suspensions, e.g. wafer batters
strange smell. (not shown).
Ferulic acid
contributes to the
mechanical stability
In wheat or rye flour
dough, ferulic acid con-
tributes to the mechanical
stability by absorption of
water and the stabilisation
of gluten. An excess of sta-
bility can result in a limited
volume yield during the
bread making process.
As other hemicellulases,
ferulic acid esterase is able
to soften the xylan/gluten
complex by the release of
water from the gel and by
the breakdown of covalent
linkages.
Unlike the most often
used hemicellulases exert-
ing an endo-1, 4-ß-xylano-
lytic actions on the xylan
polymer, ferulic acid este-
rase cleaves the side-chains
between the galactose
residue and the ferulic acid.
Both activities improve the
expandability of the dough
and hence can be used to
increase the volume yield.
The enzyme has a
significant effect on the
dough rheology.
When applied in the
Alveograph, it was pos-
sible to achieve a signifi-
cant reduction of the P/L
ratio while the energy
remained constant over a
wide dosage range (Table
2). At prolonged resting
times (120 minutes) the
energy was close to that of
untreated flour even when
the P/L was diminished to
0.46 instead of the initial
ratio of 0.66.
The extensibility of the
dough could be increased
by about 30 percent, as
shown in Figure 12.
Obviously, the
enzyme is capable to
partially hydrolyze the
linkages between gluten
TOUR2009
Good
Agricultural
Future growth
Figure 13 summarises potential reasons Practice
for future growth of the bakery enzyme
market. GLOBALG.A.P. I Nairobi I Montevideo I Kuala Lumpur I Washington, DC I Athens
In the first place, replacement of gluten
is mentioned.
The globally rising wheat price increase
the tendency to replace expansive wheat
with high gluten content and good baking
properties by cheaper wheat. The lack in
gluten content and baking performance can
a least partially be replaced by adding func-
tional ingredients such as enzymes.
The second position in Figure 13 is taken
by the term ‘shelf life’, in this case comprising
microbial stability as well as crumb soft-
ness. Both are increasingly required due to
the continuing trends of bakeries merging
to larger units with centralised production,
hence longer distances from factory to shop.
References
Bühler AG, 2007. Personal communication.
Freedonia, 2007. Freedonia Focus on enzymes
(FF35017). The Freedonia Group Inc, Cleveland, USA.
Frost & Sullivan, 2004. European Markets for
Enzymes in Food Applications (B460-88). Frost &
Sullivan Ltd., London, UK.
Frost & Sullivan, 2005. The U.S. Enzymes for Food
Applications Markets (A660-88). Frost & Sullivan
Ltd., London, UK.
Frost & Sullivan, 2007. Strategic Analysis of
Chinese Food Enzymes Markets (P074-88). Frost &
Sullivan Ltd., London, UK.
Holmgren, L., 2007. Control of acrylamide
formation by processing and formulation. 3rd Int.
Mühlenchemie Symposium, June 14-15. Hamburg,
Germany.
Hoseney, R.C. and Faubion, J.M., 1981. A
mechanism for the oxidative gelation of wheat
flour water-soluble pentosans. Cereal Chem. 58(5),
421-424. In Collaboration with our
Nagarajan, S., 2006. Quality Characteristics local partners FPEAK (Nairobi),
INAC (Montevideo), qa plus
of Indian Wheat. In: Future of Flour. Popper, L., (Kuala Lumpur) and Agron
Freund, W. and Schäfer, W. (Eds.), Agrimedia Verlag (Athens)
Hamburg, Germany.
USDA, 2007. Grain: World Markets and Trade.
www.fas.usda.gov/psdonline.
TOUR 2009 will be where You are!
for More inforMation: Your opportunity to learn about latest develop- Nairobi, Kenya – 15th September 2009
Mühlenchemie GmbH & Co KG
ments of GLOBALGAP and have an input into the Montevideo, Uruguay – 24th/25th September 2009
Standard! Kuala Lumpur, Malaysia – 14th/15th October 2009
Kurt-Fischer-Str. 55 1. Join in and have your say on the revised content for Washington, DC, USA – 29th October 2009
22926 Ahrensburg the next version of the GLOBALGAP Standard! Athens, Greece – 11th/12th November 2009
Germany
2. Deepen your knowledge by visiting on site exhibitors!
Tel: +49 4102 202-001 3. Discover the latest news on GLOBALGAP! More Information on Programme, Fees
Fax: +49 4102 202-010 4. Explore, discuss and debate Good Agricultural and Details for Registration are available on
Email: info@muehlenchemie.de
Practices - risks and challenges! www.tour2009.org
Website: www.muehlenchemie.de
5. Network with many experts from around the world!
6. Visit one of our interesting destinations close to your
home country!

38 | July-august 2009 PREVIOUS PAGE NEXT PAGE Grain &feed millinG technoloGy
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Feature Enzymes

dough-strengthening disulfide bridges.

Table 2: Effect of FAE on the Alveogram
In addition, oxidation gelation of pen-
Resting time 28 min Resting time 120 min tosans via feruloyl residues may occur,
increasing the water absorption. An
% P L W P/L le P L W P/L le ldp
undesirable side-effect of the above
0.00 102 100 351 1.02 59.6 81 123 334 0.66 60.3 4.8 oxidases is their action on unsaturated
0.02 101 101 349 1.00 59.9 83 122 329 0.69 59.0 5.6 lipids, which creates an unpleasant off-
flavour.
0.04 106 88 333 1.20 60.4 85 115 324 0.66 58.8 3.2
In particular bakery items from frozen
0.08 100 110 364 0.91 59.1 79 132 325 0.60 58.2 10.6 and sheeted dough, such as croissants, may
0.12 95 113 351 0.84 58.5 74 136 309 0.55 57.2 11.8 be severely affected. Therefore, the use of
0.14 94 126 374 0.75 58.7 71 140 309 0.51 57.9 17.3 glyco-oxidases as a general flour-improving

ADVERTISERS LINKS INFORMATION FOR ADVERTISERS - CLICK HERE

enzyme is not recommended.
0.16 88 133 359 0.66 57.9 68 149 307 0.46 56.8 14.4
Sulfhydryl oxidase (SOX, EC 1.8.3.2)
0.20 81 130 320 0.62 57.1 63 145 268 0.44 55.6 15.8 specifically oxidizes sulfhydryl groups in
protein and peptides. Hydrogen peroxide is
Temperatures above 200°C, lower final Improving baking properties also formed in this reaction. But in relation
product humidity and baking powder, in par- Several oxidases have been proposed to the number of oxidized sulfhydryl groups,
ticular with ammonium bicarbonate, increase and are being used for improving the baking much less hydrogen peroxide is formed by
acrylamide values, whereas yeast fermenta- properties of flour, in particular dough stabil- SOX than by glycoside oxidases.
tion reduces them. ity and mechanical tolerance. In baking trials, SOX from S. cerevi-
The decomposition of the precursor The common principle of most oxidases siae showed good potential, in particular in
asparagine by asparaginase, Innovase ASP, applied in baking is their action on mono- or applications involving lamination steps and
is an effective means to reduce the acryla- oligosaccharides or other glycosides, creating prolonged fermentation.
Feature Enzymes mide formation. The enzyme is active in a a carboxyl group and hydrogen peroxides. Figure 10 shows a comparison of glucose
pH range of 5-8.5 and at 30-65°C hence in The hydrogen peroxide then acts as a non- oxidase and SOX in steamed bread baking trials.
Register Today! an optimum range for most baking applica- specific oxidant, oxidizing available electron Furthermore, a partial replacement
tions. In crispbread trials Innovase ASP donors in dough, including sulfhydryl groups. of ascorbic acid used as a dough stabi-
Be a part of the reduced acrylamide to less than 25 per- This
cent, and in wafers Innovase ASP reduced results in the
4TH ANNUAL IAOM it to about 10 percent of the original level
(see Figure 9).
creation or
protection of 9th – 10th September 2009 - RUMINANTS

EURASIA DISTRICT
Sutton Bonington Campus
• Enzymes

TOUR2009
• Phosphorus

International Feed Good

• Visit Nottingham feed

requirements of

Figure 3: ‘Tropicalised wheat’ in Tamil Nadu, India,

CONFERENCE & EXPO Conference
dairy cows
• Practical grazing
systems
Agricultural
Practice
GLOBALG.A.P. I Nairobi I Montevideo I Kuala Lumpur I Washington, DC I Athens
close to the equator. Coconut and wheat growing in • Dairy Heifer survival
the same ecosystem (Nagarajan, 2006)
September 23-25, 2009 Now in its 43rd year & still going strong • Omega-3 fatty
International Industrial Academy acids and fertility

general, to an estimated cost of almost

existing enzymes Moscow, Russian Federation This meeting has been held annually

• Visit IAOM online • Visit Global Gap online

and enzyme PIGS
US$300 million by 2011.
since 1967 at the University of

conference online
combinations are
In the same period, the total market for • Minerals
constantly being Nottingham Sutton Bonington Campus
food enzymes is expected to grow at a rate • Tryptophan
improved, creat-
of almost six percent to about US$1.2 billion. (School of Biosciences; the best School of requirements
ing a wider field of
This growth is supported by the per-
use and increas- its kind in the UK). • Feed processing
ception that enzymes are a natural way technology
to improve efficiency and quality and that
ing demand. The The meeting attracts delegates from
most efficient • Starter piglet
chemicals can be replaced, avoiding labelling all parts of the Feed Industry as well systems
driving force for
or omitting ‘e numbers’. Declining prices due as University / Research Personnel and • Organic acids in
growth still will be
to competition of supply and consolidation of
innovation. Government personnel. It is an excellent pig diets
the food industry, provide additional impetus.
Three markets Figure 9: Acrylamide reduction by Innovase ASP in example of Technology Transfer.
Most of the new enzymes will be pro-
duced with genetically modified organisms,
have been select- crispbread and wafers The Programme Committee consists of RAPESEED
ed to visualise CO-PRODUCTS
University staff and colleagues from the
and some of the enzymes will even be
‘protein engineered’, that is, their original
the development
of the bakery
What’s in Store? Animal Feed Industry. • Feeding to
sequence of amino acids will be modified, ruminants
enzyme segment, Between 16 and 18 invited papers are • Feeding to pigs
although there is some market resistance the US, the EU • Technical Program

• Contact IAOM • Contact Global Gap

against enzymes from genetically modified chosen relevant to both the science Commodity trends
and China.

• Contact Nottingham Feed

and the practice of Animal Nutrition
organisms.
As in the past years, the properties of
For the US the
average annual
• What’s New Program presented by recognised authorities from GENERAL PAPERS In Collaboration with our

• Unopposed Expo
local partners FPEAK (Nairobi),

growth rate is Europe but also worldwide. INAC (Montevideo), qa plus

• Oxidative stress (Kuala Lumpur) and Agron

(Athens)
interpolated to
and animal
be 7.2 percent • Annual Meeting What can conference delegates expect? performance
until 2010 (see
• Mycotoxins & TOUR 2009 will be where You are!
Figure 5), with • Safety Award Program Topical subjects | Speakers of the highest mycotoxin binders
revenues of quality | Interactive atmosphere allowing • Assessment of
about US$70 • Cultural Program excellent liaison between delegates & nutritive value of
Your opportunity to learn about latest develop-
ments of GLOBALGAP and have an input into the
Nairobi, Kenya – 15th September 2009
Montevideo, Uruguay – 24th/25th September 2009

Conference
million at the Standard! Kuala Lumpur, Malaysia – 14th/15th October 2009
speakers | NEW en suite bedrooms | Free feeds 1. Join in and have your say on the revised content for Washington, DC, USA – 29th October 2009
end of the
period.
To register online visit: 24/7 Internet access | Extremely well- • Potential the next version of the GLOBALGAP Standard!
2. Deepen your knowledge by visiting on site exhibitors!
Athens, Greece – 11th/12th November 2009

The
starts from a
EU www.iaom.info/eurasia stocked Library | State-of-the-Art Conference
Centre | Bar / Social complex | Brand new
applications of GM
technology
3. Discover the latest news on GLOBALGAP!
4. Explore, discuss and debate Good Agricultural
Practices - risks and challenges!
More Information on Programme, Fees
and Details for Registration are available on
www.tour2009.org
• Legislation on
higher level, Figure 10: Comparison of glucose oxidase and Sports Hall with multi-gym, etc environmental
5. Network with many experts from around the world!
6. Visit one of our interesting destinations close to your
but due to a sulfhydryl oxidase in steamed bread. Wheat flour: impact home country!
smaller growth
of 4.5 percent
Organized by the DNS/CWRS; basic treatment: 40 ppm ascorbic acid Details may be found at: • Impacts of climate
change on livestock
the market will International Association of Operative Millers (AAc); over-proofed samples only www.nottingham.ac.uk/feedconf/ systems
have a volume
of only US$80
and the GFMT0904.indd 39 29/07/2009 15:57

million in 2010 International Industrial Academy

(see Figure 6).
The
Grain &feed millinG technoloGy July-august 2009 | 37

Figure 4: Global enzyme market, 2006 expected NottinghamFeedConf09.indd 1 27/02/2009 14:39

(left) and 2011 (right). Combined growth
figures from Freedonia (2007) and rate of the
Mühlenchemie estimates Chinese mar- GFMT0904.indd 37 29/07/2009 15:56

Grain &feed millinG technoloGy July-august 2009 | 35

GFMT0904.indd 35 29/07/2009 15:56

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